Description
For the Cake
1 1/2 cups ricotta cheese
1 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon lemon zest
1/4 cup fresh lemon juice
For the Glaze
1/2 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
Directions
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large bowl, beat ricotta cheese, sugar, and butter until smooth and creamy.
Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add the dry to the wet , mixing just until combined.
Stir in lemon zest and lemon juice.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
While the cake cools, prepare the glaze by whisking together powdered sugar, lemon juice, and lemon zest.
Once the cake has cooled, drizzle the glaze over the top and let it set before serving.
Prep Time: 15 minutes, Cooking Time: 45 minutes, Total Time: 1 hour, Kcal: 320 per slice, Servings: 8
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure all ingredients are at room temperature for optimal mixing. Preheat your oven to 350°F (175°C) and prepare your 9-inch round pan by greasing it thoroughly and dusting with flour, tapping out the excess. In a large mixing bowl, use an electric mixer on medium speed to beat the ricotta cheese, granulated sugar, and softened butter for a full 3-4 minutes until the mixture is light and fluffy. Add the eggs one at a time, beating for one minute after each addition to fully incorporate. Mix in the vanilla extract.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, gradually add the dry ingredients to the wet batter in three batches, mixing only until no streaks of flour remain. Finally, gently fold in the lemon zest and fresh lemon juice with a spatula. Pour the batter into the prepared pan, smooth the top, and bake on the center rack for 40-45 minutes. The cake is done when it is golden, springs back to a light touch, and a toothpick inserted in the center comes out clean.
Serving Suggestions
This lemon ricotta cake is versatile and delicious. For a simple dessert, serve a slice with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For a brunch option, pair it with fresh berries like raspberries or blueberries and a dusting of powdered sugar. A cup of espresso or a glass of sweet Moscato wine makes an excellent accompaniment. The cake can also be garnished with thin slices of candied lemon for an elegant presentation.
How-to Summary
To summarize, this cake comes together by creaming ricotta, sugar, and butter, then incorporating eggs and vanilla. Dry ingredients are mixed in separately and then combined with the wet ingredients. Lemon zest and juice provide the key flavor. The batter is baked in a prepared pan at 350°F for 40-45 minutes. A simple glaze of powdered sugar and lemon juice is drizzled over the cooled cake before serving.
Frequently Asked Questions
Can I use a different type of cheese?
Ricotta is essential for the cake’s moist, dense texture. Cottage cheese can be blended until smooth as a substitute, but the result will be slightly different.
Can I make this cake ahead of time?
Yes. Bake the cake and let it cool completely. Store it unglazed, tightly wrapped at room temperature for one day, or freeze it for up to a month. Add the glaze just before serving.
Why is my cake dense or gummy?
This is often caused by overmixing the batter after adding the flour, which develops the gluten. Mix only until the ingredients are just combined.
Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the brightest flavor. Bottled juice can impart a slightly metallic or stale taste.
My cake is browning too quickly. What should I do?
If the top is browning before the center is cooked, loosely tent the cake pan with aluminum foil for the remainder of the baking time.
Common Mistakes to Avoid
- Using cold ingredients: Cold eggs and butter won’t cream properly, leading to a dense cake.
- Overmixing the batter: Once the flour is added, mix gently to avoid a tough crumb.
- Not properly preparing the pan: Ensure you grease and flour the pan well to prevent sticking.
- Adding glaze to a warm cake: The glaze will melt and absorb. Wait until the cake is completely cool.
- Overbaking: Check for doneness a few minutes before the timer ends to keep the cake moist.
Conclusion
This lemon ricotta cake is a delightful treat that perfectly balances creamy richness with bright, citrusy freshness. By following the step-by-step guide and heeding the common mistakes, you can achieve a perfectly moist and tender cake every time. Its elegant simplicity makes it suitable for any occasion, from a casual family dessert to a sophisticated dinner party finale. Enjoy the process of baking and the delicious results.
